Hungarian, banana, chile, jalapeno
4 lbs hot long red, green or yellow peppers
3 lbs sweet red and green peppers, mixed
5 cups vinegar
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic
Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Blanch in boiling water or blister in order to peel. Quarter large peppers. Cool and peel off skin. Flatten small peppers. Using a wide mouthed funnel, fill jars, leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2 inch headspace. Adjust lids and process.
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